Surprise, Surprise, I don’t always cook from scratch. Some nights I am just plumb tuckered out. That’s where a Leftover Delight recipe comes in very handy. I take a quick look in my refrigerator and freezer and see what ingredients I can combine for a quick and easy meal. Tonight’s winner was leftover chicken and a frozen zip lock bag of enchilada sauce.
- about 2 cups chicken, diced (left overs)
- 1 tomato, diced
- 1/2 green pepper, diced
- 1/2 red onion, diced
- 1/4 tsp cumin
- a cup or so of enchilada sauce, (See my recipe for “Red Enchilada Sauce” or use a ready-made can style sauce.)
- 9 corn tortillas
- about 2 cups of cheddar cheese, shredded
- green onions, thinly sliced for garnish
Preheat your oven to 375.
In a large bowl combine the chicken, tomato, green pepper, red onion and cumin. Mix thoroughly. Spray a 9 inch cake pan with non-stick spray and lay 3 of the corn tortillas in the bottom. I just spread them out in a triangle form. Spread one-third of the meat mixture over the tortillas, drizzle about one-third of the enchilada sauce over that and sprinkle one-third of the cheddar cheese over that. Repeat this process again, 3 tortillas, meat, sauce & cheese. Top with the remaining 3 corn tortillas, the remaining meat mixture, enchilada sauce and cheddar cheese. Bake for about 30 minutes until the cheese is bubbly and fully melted. Garnish with the sliced green onions and serve.